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Gluten Free Pecan Pie
For the Crust (makes 2 discs)
2-1/2 cups Gluten Free 1-to-1 Baking Flour
2 sticks Butter very cold, cut into chunks
1 tsp Coconut Sugar
For the Filling
3 Eggs lightly beaten
1-1/4 cup Brown Sugar
3/4 cup Light Corn Syrup
3/4 cup Melted Butter
2 tsp Vanilla Extract
1 tsp Orange Zest freshly grated
1/4 tsp Salt
2 cups Toasted Pecans Chopped
1 cup Toasted Pecans Whole, for top garnish
For the Crust
Place the flour and the butter into a bowl and, using a pastry cutter, cut the butter in until the butter is the size of large peas. Slowly drizzle in ice water, gently incorporating each addition into the with a fork.
After you add the 8th tablespoon, squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into two discs. (If still too dry, add another tablespoon or two, and then proceed to making the discs.) The dough should adhere and not be crumbly, but it also shouldn’t be too wet.
Chill for 10 minutes. See recipe notes.
Make the Filling
In a large bowl, add eggs, sugar, syrup, melted butter, vanilla, orange zest, and salt. Whisk to fully incorporate, then add in the chopped pecans, stir, and set aside.
Assemble the Pie
Flour your surface and roll the dough into a large circle. Line the pie plate. Trim the edges of the dough to 1” overhang, then crimp the edges, and add in the filling.
Decorate the filling with the whole pecans, and place the pie in the oven to bake. About half way through baking, place a pie guard (or tin foil strips) to protect the crust from over-browning. Bake for 50 minutes to 1 hour. Cool completely before serving.
View the original video here: Bob’s Red Mill – Gluten Free Pecan Pie.